Blueberry Cheesecake
Cecilia Koh
ingredients
- (A)
- Butter 1/3 of 250g block
- Digestive Biscuits 12 pcs
- (B)
- Philadelphia Cream Cheese (whole block)
- Sugar 100g
- (C)
- Water 100ml
- Gelatine Powder 15ml
- (D)
- Nestle Cream (whole can)
- (E) Blueberry (Can)
directions
- 1
1. Smash the digestive biscuits and add in the butter and mix them together.
- 2
2.Put them in a transparent container. Use a spoon to press the mixture and make it flat. Put away in the freezer.
- 3
3. Mix (B) together. Make it creamy.
- 4
4. Take a amall pot and add (C) over small fire.
- 5
5. Stir until the Gelatine Powder is dissolved. Then pour in (D) and stir.
- 6
6. The, pour in the (B) mixture and stir it well. Keep stirring until bubbles starts to pop.
- 7
7. Take out the biscuits from the freezer and pour the cooked mixture on it. Let it cool.
- 8
8. After it had cool down, put it in the freezer till the next day.
- 9
9. Bring the cheesecake out and put blueberry on top and keep in the chiller. Ready to be served after 1 hour (softer).
Source: Cecilia Koh
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